13 April 6-12, 2023 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | Initial must-tries, according to Burneo, in- clude the shareable tablita de picada with prosciutto, soppressata salami, coppa meat, roasted red peppers, olives, homemade berry jelly, glazed pecans and bread ($28); tango sliders with an Angus patty, cheddar cheese, and homemade aioli on a brioche bun with a side of chimichurri ($15); a grilled beef lomito sandwich ($22); and milanesas, thinly breaded prime veal or chicken filets served with homemade aioli as a sandwich or “al plato” as a main course ($17 to $22). “With a lot of Argentinian cuisine in the States, you know what you will get — steak, pasta dishes, and chorizo,” says Burneo. “We wanted to bring a twist. And yes, there will be steaks, including a beautiful toma- hawk option.” The spot will be open from Sunday through Wednesday from 11:30 a.m. to 10 p.m. and Friday and Saturday from 11:30 a.m. to 11 p.m. A happy hour will be available Monday through Friday from 4 to 7 p.m. Beyond the opening, count on Kao Bar & Grill to diversify its events and offerings. “I can see the space being prime for live entertainment and for watching sporting events, especially international ones,” says Burneo. “We’ll have shade, sun, and being in such a warm environment will be phenome- nal for everyone.” Kao Bar & Grill. 11 NE First Ave., Hallandale Beach; kaobarandgrill.com. Opening April 2023. JESSE SCOTT ▼ NORTH MIAMI BEACH KNAUS AND MAX’D OUT COLLAB ON LIMITED- EDITION DOUGHNUT For decades, Knaus Berry Farm has been the preferred cinnamon roll of Miamians, with people sometimes waiting for hours in the hot sun or pouring rain to snag a dozen fresh from the oven. That obsession has translated into some successful collaborations with other local Mi- ami establishments. In the past, Azucar has done an ice cream, Spanish Marie Brewery released a stout, and the Salty (Salty Donut) released a cinnamon bun-filled doughnut. Now there’s a new collaboration for fans with a sweet tooth. For the next two weekends, Max Santiago and his team at Max’d Out will offer the su- per-sized (and super-named) “Knaus Berry Farm + Max’d Out Donuts Sticky-Icky Bun Donut.” This snack behemoth consists of 24-hour raised brioche dough wrapped around a Knaus Berry Farm cinnamon bun, topped with roasted pecan-toffee syrup, and finished with local pickled strawberries. Max Santiago tells New Times that when the Salty opted to make this year’s doughnuts with their housemade cinnamon rolls, Knaus Berry Farm reached out to see if they wanted to collab on an item. “I’ve always been friends with them, so it was a natural fit,” says Santi- ago, adding, “The Salty opened the door for us to work together again.” Santiago received the call on Saturday and immediately jumped in his car to drive down to Knaus Berry Farm to pick up some cinna- mon rolls and get to work. “I don’t let that kind of opportunity go to waste. I ran over there and got cinnamon rolls to start practic- ing,” he says. Santiago went through some tweaks be- fore landing on the recipe but immediately knew he wanted a toffee syrup with straw- berries to honor Knaus Berry Farm’s origins of berry harvesting. First and foremost, how- ever, was the taste. “I brainstorm with my team and draw from their combined experience, but first and foremost, everything has to be deli- cious,” says Santiago. “I learned that how- ever Instagram-worthy something looks, it has to taste amazing.” The doughnut maven says he learned a valuable lesson when cre- ating a rainbow doughnut with cotton candy purely for its photogenic value while working in New York City. “It was prettier than it tasted.” Now, Santiago is all about creating delicious creations that Miamians will connect with. “Quality is what I’m most about as a chef. I want to be Miami’s local doughnut shop.” The “Knaus Berry Farm + Max’d Out Do- nuts Sticky-Icky Bun Donut” will be available Saturday, April 8, and Sunday, April 9, starting at 7 a.m. The doughnut costs $8.50 and is lim- ited to one per person while supplies last. Max’d Out Donuts. 14871 Biscayne Blvd., North Miami Beach; 305-705-3425; maxdout- donuts.com. LAINE DOSS The Kao Group Photo Shipping containers meet art by Falopapas at Kao Bar & Grill.
